Scooped: (Basic but Fantastic) Dark Chocolate Ice Cream

In a recent moment of self-reflection, my Scooped partner in crime and I decided that our column, and Serious Eats overall, is lacking in basic ice cream recipes.

Along those lines, I've tried to rein in my penchant for off-the-wall flavors and focus this entry on one of my favorite building-block ice cream recipes: a simple (and completely irresistible) dark chocolate ice cream.

There are a few elements that make this recipe stand out from other chocolate ice creams. First, it forgoes the ubiquitous and often chalky cocoa powder that dilutes chocolate ice creams everywhere in favor of an increased quantity of rich dark chocolate. This makes the texture impossibly smooth and the flavor subtle and intense. Second, borrowing a classic addition to brownie recipes, it includes a small quantity of instant coffee that deepens the chocolate's rich, nutty, and bitter undertones.

Third, and most importantly, this recipe is eminently flexible—a version of this flavor, paired with tawny port wine, was Guerrilla Ice Cream's most popular flavor and received accolades on these hallowed pages, among others. Replace the water with rum, or beer, or juice, and adjust to taste before spinning, and you can create any chocolate-based combo flavor that your heart desires.

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About the author: Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (40 countries, 5 continents) and has worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants.

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